Chef Matthew Di Bari & Sous Chef of The Cosmopolitan of Las Vegas
Matthew Di Bari, Sous Chef of The Cosmopolitan of Las Vegas and his Chef Team got together around their rice art display wishing Champion Juicer congratulations on our 60th Anniversary.
“We use the Champion primarily for extracting juice from Spanish green olives. It gives us the purest juice without any pulp. The dish we then make is a Sphere olive using the juice and Algin, results in a reconstructed” olive of only its own juice. It is Chef Jose Andres tribute to his teacher and mentor Chef Ferran Adria of Spain’s El Bulli.”
JALEO by Jose Andres
The Cosmopolitan of Las Vegas
3708 Las Vegas Boulevard, South
Las Vegas, NV 89109
Jose Andres ThinkFoodGroup